China Chilo

Ingredients

• as much of the undressed lean part of the neck, leg, or loin of mutton as will fill a pint basin
• three ounces of butter
• two small onions chopped small
• two or three young lettuces finely shred
• a tea-spoonful of salt
• a quarter as much cayenne pepper
• a pint of young green peas
• a small bunch of parsley
• half a pint of good stock or water

Method

1. 1

   Mince the mutton and fat, then melt the butter in a saucepan.

2. 2

   Add chopped onions, shredded lettuces, salt, cayenne, peas, and parsley.

3. 3

   Stir over gentle heat until onions are soft, then add minced meat and stock.

4. 4

   Stir until hot, cover, and simmer gently for two hours.

5. 5

   Serve in a hot dish with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 368. The excerpt below is the record exactly as published.

China Chilo. — Mince finely as much of the undi-essed lean part of the neck, leg, or loin of mutton as will fill a pint basin, addmg a little of the fat, also minced, if this is liked. Put thi-ee ounces of butter into a saucejjan, with two small onions chopped small, two or three yoimg lettuces finely shred, a tea-spoonful of salt, a quarter as much cayenne pe2:)i)er, a pint of young green peas, and a small bunch of parsley. Stir the ingredients over a gentle fire until the onions are soft, then add the minced meat, and half a pint of good stock or CHI

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